This dish is inspired by a favourite from Momofuku Ssäm Bar in New York. Asian flavours work really well with sprouts, and roasting them until they are deep golden brings out their incredible nutty flavour.

Heat 2cm of olive oil in a small saucepan over high heat, add shallot and stir until crisp (4-8 minutes), then transfer with a slotted spoon to absorbent paper to drain.

3

Pound garlic with a mortar and pestle, then add chillies and pound to a paste. Add fish sauce and palm sugar and pound to combine. Add to Brussels sprouts with coriander and toss to coat well. Transfer to a platter, top with shallots and serve with lime wedges.

Notes

This recipe is from the May 2013 issue of .Drink Suggestion: Medium-dry amontillado. Drink suggestion by Max Allen